These roasted zucchini and potatoes are the perfect side dish for chicken, fish or plant-based dinner recipes. An easy recipe and the best healthy comfort food, and perfect for your Thanksgiving, Christmas dinner or holiday celebrations. A vegan, gluten free and low histamine recipe.
I often feel the sides are just as important (or maybe more important!) than the main dish. If you love sides too then you may like to see my cheesy cauliflower mash, honey roasted vegetables with rosemary, celeriac sweet potato mash and potato cauliflower mash. All so tasty and quite healthy too!
Looking for holiday sides? My ginger Brussels sprouts are a fun twist on the regular plain boiled ones (and so much tastier!).
These roasted zucchini and potatoes are quite a classic side dish, and will pair well with meat, fish or plant-based mains. So tasty and easy to do!
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⭐ Why this recipe is so good
Easy to make - a simple dish that requires very little 'hands on' time.
Versatile - goes with so many other dishes.
Perfect for Thanksgiving / Christmas / holiday meals - most of us love a side of potatoes, and these are perfect for you and your guests as they are vegan, gluten free and low histamine, so hopefully cater to most dietary requirements.
🥔 Ingredients
These roasted potatoes have just six ingredients. You will need:
- Potatoes: I use Cornish potatoes or new potatoes, but other varieties are good too. If your potatoes are larger then cut them into half, or quarters.
- Zucchini: for that melt in the mouth slightly sweet taste that roasting this vegetable brings!
- Thyme: a fragrant herb that goes perfectly with the potatoes.
- Green onion: this is optional, but adds a little kick of flavour. Particularly nice if you are pairing the potatoes with salads.
- Olive oil: I like to use a nice extra virgin olive oil such as the Filippo Berio extra virgin olive oil.
- Parsley: always a go-to garnish for flavour and extra lightness to a dish.
🔪 Step by step instructions
Making this roasted zucchini and sweet potatoes dish is very easy, with just a few steps:
STEP 1
Add the potatoes to boiling water (lightly salted). Reduce to a light simmer, cover and cook for 10 minutes.
STEP 2
Preheat the oven to 200C. Pour the oil into your roasting tray and heat in the oven for 4-5 minutes.
STEP 3
Add the potatoes to the roasting tray, and move around to coat in the oil. Roast for 25 minutes. Then add the zucchini and thyme and roast for a further 15-20 minutes or until the potatoes and zucchini are fully cooked through.
STEP 4
Plate up in your serving dish, scatter on the green onion (if using) and sprinkle over some parsley.
💭 Recipe tips and notes
- It's important to first parboil the potatoes, as roasting without this step would take far longer.
- Make sure to heat the roasting tray for at least a few minutes before adding the potatoes.
- Check the potatoes are fork tender, and roast for a few more minutes if required.
📋 Frequently asked questions
Yes, it's necessary to do this to ensure they will cook through, as well as to speed up the cook time. It also helps get the skins crispy and middles all soft and fluffy.
Heating the oil means the potatoes begin to cook right away rather than soaking up cold oil. It also helps crisp up the skins.
No, this will overcook the zucchini and it will end up all shrivelled up and maybe a bit burnt!
🍽 How to serve roasted potatoes
In all honesty, I am struggling to think of a dish that I wouldn't eat roasted potatoes with!
- Chicken dishes such as my creamy paprika chicken, blueberry chicken and herb cream cheese stuffed chicken are all so tasty with potatoes on the side!
- Turkey dishes are perfect around the holidays, and these roasted zucchini and potatoes go so well with my turmeric turkey fillets and my creamy sage turkey.
- For me, this will be on my holiday menu this year, alongside the main dish (still deciding, but perhaps my honey baked ricotta again!), the cranberry sauce, sweet potato casserole (yes, totally doing double potatoes!) and all the usual vegetables too.
🥣 More delicious side dishes
Find lots of tasty ideas for potato and vegetable sides to go with your main dishes, including my roasted zucchini and sweet potatoes and potato fritters. Some recent recipes:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!
📖 Recipe
Roasted Zucchini and Potatoes
Ingredients
- 1.5 lbs potatoes cut into halves or quarters if required
- ½ large zucchini sliced
- 2 tablespoon olive oil
- 4-5 thyme sprigs
- 1 green onion optional, sliced
- parsley optional, to garnish
Instructions
- Add the potatoes to boiling water (lightly salted). Reduce to a light simmer, cover and cook for 10 minutes.
- Preheat the oven to 200C / 390F. Pour the oil into your roasting tray and heat in the oven for 4-5 minutes.
- Add the potatoes to the roasting tray, and move around to coat in the oil. Roast for 25 minutes. Then add the zucchini and thyme and roast for a further 15-20 minutes or until the potatoes and zucchini are fully cooked through.
- Plate up in your serving dish, scatter on the green onion (if using) and sprinkle over some parsley.
Notes
- It's important to first parboil the potatoes, as roasting without this step would take far longer.
- Make sure to heat the roasting tray for at least a few minutes before adding the potatoes.
- Check the potatoes are fork tender, and roast for a few more minutes if required.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- green onion / spring onion is not rated on the SIGHI list.
Faith says
This is definitely going on the menu!!❤️❤️❤️
Claire says
Hope you enjoy!